Adding almonds for an extra nutty taste, this "snowy" version looks totally different to your standard Yule log. It's covered with whipped cream for a pretty festive look, before getting decorated with a chocolate "Noel".
And as well as looking truly spectacular, it tastes just as good!
Budding Mary Berrys and Nigellas can learn how to make an array of treats taught by expert chefs and culinary stars - check out the link above for details and availability of future classes.
- A little butter to grease
- 75g (3oz) plain flour
- 1 teaspoon baking powder
- 4 medium eggs
- 150g (5oz) caster sugar
- 1 teaspoon vanilla essence
- 75g (3oz) ground almonds
- 284ml carton double cream
- 2 tablespoons golden icing sugar, sifted, plus extra to dust
- 50g (2oz) flaked almonds, toasted
- Optional: 50gr of chocolate to decorate
Method1 Preheat the oven to 180°C (160°C fan) mark 4. Grease and line a 33cm x 23cm (13in x 9in) Swiss roll tin with greaseproof paper. Sift together the flour and baking powder with 1/4 teaspoon salt.
2 Use an electric hand whisk to beat the eggs, caster sugar and vanilla in a bowl for 5-10min until pale and fluffy. The mixture's ready if it leaves a ribbon-like trail when you lift the beaters.
3 Using a large metal spoon, carefully fold in the ground almonds and the flour mixture, taking care not to beat too much of the air out of the mixture.
4 Pour into the prepared tin and spread the mixture in a thin layer right to the edges. Bake for 12-15min until the edges begin to pull away from the sides of the tin and the cake springs back when you press it gently with a finger. Leave to cool.
5 Lightly whip the cream and the icing sugar in a bowl until the mixture forms soft peaks. Cut out a rectangle of greaseproof paper larger than the cake and dust heavily with icing sugar. Flip cake on to the paper. Remove the tin and carefully peel away the attached greaseproof paper.
6 Spread the cream over the cake and sprinkle with the flaked almonds. With the help of the paper, roll up the cake lengthways. Don't worry if cracks appear - they'll add to the log effect.
7 Carefully transfer to a serving plate. Dust with icing sugar and serve in thick slices.
8 Decorate the yule log: melt 50g (2oz) dark chocolate in a heatproof bowl set over a pan of gently simmering water, making sure the bowl doesn't touch the water. Fill a disposable piping bag with the remaining dark chocolate and cut off the tip. Write "Noel" on a piece of greaseproof, then chill to set. Carefully peel away the greaseproof paper from the word "Noel" and lay on top of the log.
Prep Time40 minutes
Cook Time15 minutes
Nutrition InformationServes 8
Check out these other gorgeous Christmas recipes:
Vanilla, Caramel & Nut Ice Cream Pudding
Chocolate Mousse With Popping Candy
Fried Garlic Sprouts With Bacon and Chestnuts
Vanilla Stars For The Tree
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